Castello® Blue Grilled Romaine with Bacon

preparation

Preparation

1. Cook bacon in a large skillet until crisp.

2. Transfer to a paper towel lined plate; set aside.

3. Allow bacon drippings to cool and reserve 1 tablespoon.

4. Transfer reserved drippings into a bowl and whisk together with 2 tablespoons of olive oil, balsamic vinegar, Worcestershire sauce and Dijon mustard; set aside.

5. Drizzle remaining 1 tablespoon of olive oil onto lettuce halves.

6. Heat indoor grill or bbq over high heat.

7. This will encourage a char without wilting the lettuce too much.

8. Place the romaine halves flat side down on the grill until they have light char marks - approximately 1 minute.

9. To assemble the salad, top each Romaine half with bacon and Castello® Extra Creamy Danish Blue crumbles, and drizzle on the balsamic dressing.